Reviewed: Jul. 11, 2008

I love veggies and am always trying to find new recipes. I just had to give this one a try! I didn't have all the veggies listed, so I used the ones I had. I also added a bit more balsamic vinegar. Loved It! I plan to make again, with the ingredients listed. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jul. 10, 2008

Haven't tried this yet but looks and sounds amazing. Just responding to previous comments complaints of the potatoes not being done while the veggies get overdone/mushy. I recently read a tip that sounds like it might work well for this situation. Before mixing all the veggies up, microwave your potatoes whole for just 2-3 minutes a piece in the microwave. This might help balance out the time differences and let the taters get crispy faster along with the veg.

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SnowyTater

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Reviewed: Jul. 5, 2008

This was very good. The only reason I gave it 4 stars is I needed to season it alot more to help bring out the flavors more. More salt and pepper when roasting is needed. I did this out on our gas grill in a saute pan. I would make this again. You have to appreciate sweet potatoes and squash. The oinon really added alot.

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DEB

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 5, 2008

My husband isn't a big vegetable eater. He's out of town, so I took the opportunity to try out this recipe. The sweet potatoes were my favorite. I could have eaten an entire bowl of the roasted sweet potatoes. I kept the veggies in the oven for the full 40 minutes and that was a tad too long. I'll have to try and come up with some ingredients that I think I can get my husband to eat and try this again when he's home.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 5, 2008

Very simple and very easy to make. I normally just throw in whatever veggies I get at the market

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monika076

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Reviewed: Jun. 13, 2008

Makes great soup with leftovers

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PREDESTOGO

Cooking Level: Expert

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

I made the "mistake" of making this for a family dinner last Christmas and it went down so well, I get requested to make it every time now!! I add carrots and parsnips to it. Delicious. The only drawback ius the amount of prep time. I wish someone wold come up with a tool that peels and slices vegetables for you.

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Petrina

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Reviewed: Jun. 9, 2008

very good,added small red potatos

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ARMYCOOKWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

Cooked this in a foil pan on the grill. It was 99 degrees here today and didn't want to heat up the kitchen.

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NC JENNIFER

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Jun. 3, 2008

Really tasty! Roasting caramelizes the veggies and brings out their natural sweetness. I used whatever I had around, including zucchini, cauliflower florets, sweet potato, onion, carrots, and whole, peeled garlic cloves. Works well to prepare in advance or to use for a potluck since the veggies are also delicious served at room temperature. Great side dish!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: May 30, 2008

I have tried this recipe few times in summer but for some reason I enjoyed it better in winter, served with roast lamb and home made traditional mint sauce.

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Rina

Cooking Level: Expert

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Reviewed: May 22, 2008

Yum yum! When I make this I just use whatever veggies I have at the time! My mom made this all of the time when I lived at home, so I reviewed it when I saw the recipe.

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Nicoshan

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Reviewed: May 21, 2008

I made this EXACTLY like the recipe called (except minus the squash and I added some carrots and zucchini for good measure) and it came out PERFECT. ABSOLUTELY delicious. A couple of days later my dinner guests called from the grocery store to find out all the ingredients!!!!

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Tirtza

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 19, 2008

Great recipe! I had doubts about the taste of the balsamic vinegar in this recipe but it was wonderful. I will definitely make this again.

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cj

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Reviewed: May 6, 2008

Had this with grilled scrimp scampi and the combination was perfect. Tasted fantastic

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Lou de Freitas

Home Town: Georgetown, Delaware, USA

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Reviewed: May 2, 2008

I really didn't think the dish was anything special. Just tasted ordinary to me.

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7of7

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Reviewed: Apr. 29, 2008

Okay, something must have gone wrong. I roasted veggies for a little over 20 minutes and they were burned when I went back to check them. The recipe doesn't say to cover them, so I wondering if this is what I should have done. I was not happy because I buy organic produce. I would try again, either lowering the temperature or cover them.

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Karies

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Reviewed: Apr. 28, 2008

Very Good! Versatile recipe if you don't have all the ingredients and I added whole garlic cloves like another reviewer said.

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COJ

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

Absolutley wonderful way to get many different veggies into a meal. I get many requests for this one.

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Grandpa Rick

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

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Reviewed: Apr. 21, 2008

This made my house smell amazing! I omitted the white potatoes and added zucchini. I had to use regular vegetable oil instead of olive oil since I'm fasting, and I forgot that I ran out of balsamic vinegar. I seasoned the veggies with the fresh herbs, salt, pepper and several whole garlic cloves and it was really nice! The only thing was the sweet potatoes were a bit undercooked while the squash was a bit mushy. Next time I will chop the sweet potatoes into smaller pieces and the squash into bigger ones. Delicious, though, thanks!

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Tara

Cooking Level: Intermediate

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